Cipressi gets its name from the cipressi or cypress trees atop one of the hillsides of the estate. The Barbera grapes are from the well-exposed vineyards from the famed La Court estate. The soil is called astiane (meaning of Asti) sands and consists of calcareous-clay marl of sedimentary marine origin with a good presence of lime and sand and rich in microelements, particularly magnesium. Following fermentation, the wine is aged for one year in large oak casks before refinement in the barrel. Nizza was previously part of the Barbera d’Asti DOCG but was elevated to its own DOCG in 2014.